Vanilla Pannacotta

This light and tasty vanilla Pannacotta recipe is a must-have recipe for your collection. It is such a lovely recipe because you have your lovely basic recipe of the vanilla pannacotta and then you can play around with your topping with various ideas of what fruits is in season and available. It can vary from blueberries, raspberries and granadilla to a rooibos tea topping. Always use vanilla pods if you can to give the beautiful effect of the seeds on the overall visibility of the decadent dessert. In this particular vanilla pannacotta recipe, I would strongly recommend using gelatine powder. I am personally not a huge fan of the gelatine sheets that a lot of recipes uses. The powder is quick and easy and if you follow the water and gelatine powder instructions and measurements correctly you will find no problems in the setting of the pannacotta. When I attended Warwick Chef School  back in the days one of the negative effects of using gelatine the incorrect way is that forms a strange gel-like layer on top of the dessert. With that, it already shows something went wrong. I kept that hint in the back of my head until today. And I just want to help future cooks or chefs in doing it correct the first time. It is a dessert quick and easy to make, pop it in the fridge to set and make your topping coulis. It is best to serve it in a see-through glass, bowl or modern jar to impress your friends or family. All you do is pop it on a lovely side plate or teacup saucer, decorate it with eatable flowers or a mint leaf and off you go! I also find that the yogurt in it gives it a lovely creamy effect. If you use a large jar or glass for the vanilla pannacotta, do not fill it too much up to the top. It is a creamy dessert and after eating the main course a large portion can be a bit too much. It is a lovely dessert to round off your ladies lunch or a quick dinner dessert. See the Raspberry Christmas Pannacotta for a different variation.